CALL us optimistic, but we’re forever hopeful that it won’t be long before picnic weather is upon us. This recipe is a twist on Scotch eggs with a barley, cheese and leek filling which is delicious.
They’re perfect for buffets or – fingers crossed! – picnics. If you don’t have a deep fat fryer, you can use a frying pan.
Thanks to Davidstow® for this week’s recipe.
80g pearl barley
1 white of a leek, sliced thinly
1 garlic clove
1 pinch curry powder
30g Davidstow® 12 Month Mature cheddar, finely grated
30g chopped chives
20g chopped dill
500g sausage meat
20g chopped thyme
Salt and pepper
2 whole eggs mixed well with a whisk
100g plain flour
150g panko breadcrumbs
Wash then cook the pearl barley in 1½ litres of water until soft and sticky. Leave to cool.
Sweat the leek with garlic and curry powder until tender. Remove from the heat and cool.
Mix 200g pearl barley and the leeks into a bowl. Add the Davidstow® cheddar, chives and dill. Season to taste. Mix well and weigh out into 30g individual balls. Place them into the freezer to firm up well.
Mix the sausage meat with the thyme and seasoning. Each ball requires approximately 60g sausage meat and one frozen barley ball.
Wrap by spreading cling-film out on kitchen surface, then press the sausage meat on to it. Add the barley ball into the centre and wrap the sausage around the barley.
Coat the balls in the flour, shaking off any excess. Dip these into the egg mixture, removing carefully. Now roll in the breadcrumbs. Fry these in a deep fat fryer for four to five minutes or until golden brown. Drain on to kitchen paper and sprinkle some fine salt.
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